This Cheddar Bay Biscuit Seafood Pot Pie is a warm and comforting dish, featuring flaky biscuits on top and a hearty mix of seafood hiding below. It’s like a cozy hug in a bowl!
The best part? Those cheesy biscuits will have you reaching for seconds, maybe even thirds! They’re so good, they might just steal the spotlight from the delicious seafood. 😄
What I love most is how easy it is to whip up this pot pie. Just layer everything, bake, and enjoy! Perfect for those days when you want something delicious without too much fuss.
Key Ingredients & Substitutions
Shrimp: Fresh shrimp is delicious, but you can also use frozen. Just thaw them first. If you’re allergic to shellfish, consider substituting chicken or firm tofu for a different protein.
Scallops: These add a wonderful sweetness, but if they’re hard to find, use more shrimp or even small fish chunks. I like to mix in a bit of tilapia sometimes!
Crab Meat: Fresh crab is fantastic, but imitation crab is a more budget-friendly option. If you want a vegetarian route, consider using hearts of palm for texture.
Seafood Stock: If you don’t have seafood stock, chicken broth works perfectly! Alternatively, you could use vegetable broth for a lighter flavor.
Heavy Cream: For a lighter option, substitute half and half or evaporated milk. I love using coconut cream for a slightly sweet twist in seafood dishes.
How Do You Get the Biscuit Topping Just Right?
The biscuit topping is essential for the pot pie and getting it fluffy takes some care. Make sure to handle the dough gently to keep it light and airy.
- Use cold butter and cut it into the flour until it looks like coarse crumbs. This keeps the biscuits tender.
- Don’t overmix the dough; just combine until moist. Too much mixing makes dense biscuits.
- Leave gaps in your biscuit topping for steam to escape. This ensures the biscuits cook evenly.
How to Make Cheddar Bay Biscuit Seafood Pot Pie?
Ingredients You’ll Need:
For the Seafood Mixture:
- 1 lb shrimp, peeled and deveined
- 1 cup scallops
- 1 cup crab meat (or imitation crab)
- 1 cup mixed vegetables (carrots, peas, corn)
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
For the Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup buttermilk
- 1/4 tsp garlic powder
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This delicious Cheddar Bay Biscuit Seafood Pot Pie will take about 15 minutes of prep time and 25-30 minutes of cooking and baking time. Altogether, you should set aside about 45-60 minutes for this scrumptious meal!
Step-by-Step Instructions:
1. Prepare the Seafood Filling:
Start by melting the butter in a large skillet over medium heat. Once melted, toss in the diced onion, celery, and minced garlic. Sauté these until the vegetables are soft—this should take about 3-4 minutes. Next, sprinkle in the flour and cook it for 1-2 minutes until it turns golden. Slowly whisk in the seafood stock and heavy cream, bringing the mixture to a gentle simmer. Let it cook for about 4-5 minutes until it thickens up nicely.
Now, add in the shrimp, scallops, crab meat, Old Bay seasoning, and a pinch of salt and pepper. Cook everything together until the shrimp and scallops turn opaque, which takes about 3-4 minutes. Finish up by stirring in the lemon juice and then remove from heat.
2. Prepare the Cheddar Bay Biscuit Topping:
While the seafood mixture cools a bit, you can get started on the biscuit topping. Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the flour, baking powder, and salt. Cut the cold butter into the mixture until it looks like coarse crumbs. Then, gently fold in the shredded cheddar cheese, garlic powder, and chopped parsley. Gradually add in the buttermilk, stirring until the dough forms a ball. Be careful not to overmix it!
3. Assemble the Pot Pie:
Now it’s time to bring everything together! Pour the seafood mixture into a large, oven-safe baking dish or individual ramekins if you prefer. Spoon the biscuit dough over the seafood filling, spreading it out evenly but leaving a few gaps for the steam to escape. This will help the biscuits rise beautifully!
4. Bake:
Place the pot pie in your preheated oven and bake for 20-25 minutes. You want to bake it until the biscuit topping turns golden brown and is cooked through. Once baked, allow the dish to cool slightly before serving. Get ready to enjoy your homemade Cheddar Bay Biscuit Seafood Pot Pie—it’s sure to impress!
Can I Use Different Seafood in This Recipe?
Absolutely! You can mix and match seafood based on what you have. Feel free to substitute the shrimp with lobster, the scallops with clams, or even add fish like cod or tilapia. Just be mindful of cooking times, as some seafood may require different cooking durations.
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of regular milk. Let it sit for about 5 minutes before using it in the recipe.
How to Store Leftover Pot Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through or microwave for a quick option. If the biscuit topping gets too soft, consider reheating it in the oven to restore some crispiness.
Can I Prepare the Filling Ahead of Time?
Yes, you can prep the seafood filling a day in advance! Just store it in the refrigerator after cooking and cool it to room temperature first. When you’re ready to bake, assemble the pot pie with the biscuit topping and bake as instructed. This makes your cooking process more convenient!
